Rhizome

Spice

Rhizome

Rhizome of Turmeric is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of turmeric: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Unit

Cuts & parts

Product styles

Characteristics

Preparations

CookedFreshGratedPreparedSimmeredSliced

Traits

AromaticFibrousPungentVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 320

Amount per 100 g

  • Total Fat 8.42 g
  • Saturated Fat 2.45 g
  • Trans Fat 0 g
  • Monounsaturated Fat 2.45 g
  • Polyunsaturated Fat 3.52 g
  • Cholesterol 0 mg
  • Sodium 38.5 mg
  • Salt 0.1 g
  • Total Carbohydrate 51.3 g
  • Dietary Fibre 25.7 g
  • Total Sugars 4.86 g
  • Complex / starch 15 g
  • Protein 9.92 g
  • Water 25.4 g
Detailed nutrients

Rhizome of Turmeric: composition reflects this culinary part relative to the whole ingredient.

History

Dried and fresh commercial packs of turmeric reached urban grocers, including named rhizome portions.

Dried and fresh commercial packs of turmeric reached urban grocers, including named rhizome portions.

Dried and fresh commercial packs of turmeric reached urban grocers, including named rhizome portions.

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